Your garden is very productive. The fridge is filled with squash, peppers, eggplant, beans, radishes and herbs. The counter top holds bowls of tomatoes ripe and ready, yikes! With a few pantry items you can make a delicious light soup. Soup you say, it’s hot; it’s summer; who eats soup! As my mother-in-law would say soup is good on a hot summer day. The hot soup balances your body temperature with the heat of the day! I’m not sure about the logic there. We ate soup in the summer, Monday was soup day! So look in your fridge get out those squash, a large carrot, a few stalks of celery, an onion, 2 cloves of garlic, a pepper hot, sweet or both, fresh thyme if you have it and some chicken stock. Roughly chop all the vegetables, I like to remove the seeds from the squash and use just the flesh. Remove the seeds from the peppers also. Heat a large sauce pan with 1/4 cup EVOO and add the vegetables. Sprinkle with a teaspoon of salt and sweat them together for about 10 minutes. Add two bouillon cubes, a bay leaf, fresh thyme and parsley. Cook about five more minutes then add 2 1/2 cups water and 2 cups chicken stock. Bring to a slow simmer and cook about 30 minutes. Remove from heat and cool before blending into a smooth light fresh soup. Once cooled blend in batches into a smooth creamy soup. Return to pot and taste for salt and pepper. My mother-in-law would be proud. A heathy light locally sourced summer soup! Sprinkle the top with some rough croutons and parsley for the finishing touch.